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Broccoli, Pomegranate & Pecan Couscous

Packed with delicious and nutritious flavours and ingredients this is the perfect dish. It’s great for meal prepping too! it’s also dairy free, vegetarian and vegan friendly!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4

Ingredients

For the Salad

  • 2 Cups Uncooked couscous
  • 2 ½ Cups Vegetable stock, boiled 
  • 2 Red onions, diced
  • 1 Cup Pomegranate seeds
  • 2 Cups, broccoli 
  • 1 Cup Pecans, halved

For the Dressing

  • ½  Cups Olive oil
  • ½ Cup Apple cider vinegar 
  • ½ Cup Orange juice
  • 2 Garlic cloves, crushed 

Instructions

  • Add the couscous to a large heatproof bowl, add the boiled vegetable stock, cover and leave for 10 minutes, remove lid, fluff the couscous and set aside to cool
  • To the couscous, add the onion, pomegranate, broccoli, pecans and stir to combine
  • In a small bowl, add the olive oil, apple cider vinegar, orange juice, crushed garlic and stir to combine
  • Add the dressing to the couscous and stir to combine
  • Serve or transfer to Tupperware boxes and refrigerate (for 3-4 days).

Video

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

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Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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